Braised Sea Cucumber with Scallions
A celebrated Beijing-style dish featuring tender sea cucumber infused with rich flavor, aromatic scallions, and a glossy red finish.
Ingredients
Soaked small sea cucumber (washed)
1000 g
Refined salt
2 g
Large scallion (cut into 5 cm segments (100 g) and minced (5 g))
105 g
MSG (monosodium glutamate)
3.5 g
Green garlic (cut into 3.3 cm segments)
15 g
Wet starch
10 g
Minced ginger
5 g
Chicken broth
200 g
Ginger juice
27.5 g
Scallion oil paste
50 g
Sugar
27.5 g
Cooked pork fat (about 75 g consumed)
150 g
Soy sauce
12.5 g
Shaoxing wine
15 g
Instructions
1
Step 1
Wash the soaked small sea cucumbers and place them whole into a pot of cold water. Bring to a boil over high heat, simmer for about 5 minutes, then remove and drain well. Cut the large scallions into 5 cm segments (100 g) and mince the remaining 5 g. Cut the green garlic into 3.3 cm segments.
2
Step 2
Place a wok over high heat and pour in the cooked pork fat. When the oil reaches about 80% hot, add the scallion segments and fry until golden yellow, then remove the wok from the heat. Transfer the fried scallion segments to a bowl, add chicken broth (50 g), Shaoxing wine (5 g), ginger juice (2.5 g), soy sauce (2.5 g), sugar (2.5 g), and MSG (1 g). Steam over high heat for 1 to 2 minutes, then drain off the liquid and set the scallion segments aside for later use.
3
Step 3
Place the wok over high heat again and pour in cooked pork fat (25 g). When the oil reaches about 80% hot, add sugar (25 g) and stir-fry until golden yellow. Add the minced scallion, minced ginger, and sea cucumber, and stir-fry a few times. Immediately add Shaoxing wine (10 g) and chicken broth, then continue with the remaining seasonings and the reserved fried scallion segments to finish braising until the sauce reduces and coats the sea cucumbers.
